Restaurant Manager

Team Leadership and Management:

• Oversee and motivate restaurant staff including waitstaff kitchen staff and frontofhouse employees.
  
• Conduct regular team meetings for communication feedback and fostering a positive work culture.
  

Guest Experience:

• Ensure exceptional customer service maintaining a welcoming and attentive atmosphere.
  
• Promptly address guest feedback and concerns striving for customer satisfaction.
  

Operations Oversight:

• Manage all restaurant operations including service kitchen activities and customer flow.
  
• Ensure compliance with health and safety regulations and proper food handling practices.
  

Financial Management:

• Manage the restaurant budget maximizing revenue and controlling costs.
  
• Analyze financial reports identify improvement areas and implement strategies for profitability.
  

Inventory Control and Ordering:

• Monitor inventory levels and coordinate with suppliers for timely stock replenishment.
  
• Implement inventory management practices to minimize waste and optimize turnover.
  

Staff Training and Development:

• Conduct training sessions for new hires and ongoing training for the team.
  
• Promote professional development opportunities for employee growth.
  

Restaurant Presentation:

• Maintain cleanliness organization and overall appearance of the restaurant.
  
• Ensure wellmaintained dining areas restrooms and common areas.
  

Marketing and Promotions:

• Collaborate with the marketing team on promotional strategies and events.
  
• Engage in local marketing initiatives to attract new customers.
  

Vendor and Supplier Relationships:

• Build strong relationships with vendors and suppliers for favorable terms and quality products.
  
• Negotiate contracts and agreements beneficial to the restaurant.
  

Performance Evaluation:

• Conduct performance evaluations provide feedback and set performance goals.
  
• Recognize and reward exceptional performance.
  

Health and Safety Compliance:

• Ensure compliance with health and safety regulations and maintain a safe working environment.
  
• Conduct safety inspections and training to prevent accidents.
  

Performance Metrics:

• Monitor and analyze daily average ticket sales for performance and revenue trends.
  
• Implement strategies to increase average ticket size.
  
• Ensure high food safety audit scores and address deficiencies.
  
• Oversee operational standards for high OPS audit scores.
  
• Prepare for district manager audits and strive for excellent DM audit scores.
  

Financial Management:

• Monitor and manage the restaurants profit and loss (P&L) statement.
  
• Analyze financial data for cost savings and revenue growth.
  

Employee Management:

• Implement strategies to reduce turnover and improve retention.
  
• Conduct exit interviews to gather feedback and address concerns.
  

Operations Efficiency:

• Ensure efficient delivery order preparation to meet customer expectations.
  
• Collaborate with teams to optimize delivery preparation processes.
  

Customer Satisfaction:

• Monitor online reviews and ratings responding to customer feedback.
  
• Address negative reviews and work to enhance the restaurants reputation.
  

Team Feedback:

• Conduct regular team feedback sessions or surveys to gather input.
  
• Use feedback to identify improvement areas and implement positive changes.
  

Requirements

Leadership Skills: Proven ability to lead and manage a diverse team to achieve excellence.

Communication Skills: Strong verbal and written communication skills to interact with staff customers and stakeholders effectively.

Business Acumen: Sound understanding of restaurant financials inventory management and marketing strategies.

Organizational Skills: Ability to multitask prioritize and manage time efficiently in a fastpaced environment.

ProblemSolving: Quick thinking and ability to address operational challenges with creativity and efficiency.

Flexibility: Willingness to work evenings weekends and holidays based on restaurant needs.

Previous Experience: Significant experience in restaurant management or a related field is required.

Food Safety Knowledge: Familiarity with food safety regulations and sanitation practices.

Knowledge of Japanese Cuisine (preferred): Understanding of sushi and Japanese culinary offerings is advantageous.